Grilled Steak Beef Stroganoff Recipe

April 15, 2020

This post is sponsored by Omaha Steaks. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.

If you’re anything like many, you grew up eating beef stroganoff made with the cheapest cuts of meat that could be found — often cooked to death, or with ground beef. Despite the quality of the meat, beef stroganoff was always one of my favorites; mostly due to that delicious gravy and those buttery egg noodles that masked the subpar beef.

Drawing on those fond memories of a classic dish but wanting to highlight the great flavor of a grilled New York strip steak from Omaha Steaks, this is my spin on an old classic. This is a recipe I’ve been doing for quite some time but have modified it somewhat to add whole pearl onions after seeing one of my favorite chefs, the great Kenji Lopez-Alt, using them in his version of beef stroganoff. If you’re not familiar with Kenji’s culinary prowess, you’re missing out! I find the larger pieces of mushrooms and onions make for a great texture.

A few items to note about my recipe. First — it’s very rich. Because of the richness, I don’t use the typical egg noodles found in most beef stroganoff recipes. Instead, I prefer using a hearty pasta like tagliatelle. Without getting into too much detail about the difference between an egg noodle and a pasta, I’ll just say that generally speaking, pasta is made with a lower egg to flour ratio than an egg noodle. Feel free, of course, to use the more traditional egg noodle if that’s your jam.

Secondly, if you’re feeding this to your kids, don’t worry about the use of red wine in the recipe. Once reduced down, the alcohol is all cooked out. So, no need to worry about a table full of drunk kiddos. That said, if red wine isn’t your thing you can substitute it with extra beef broth, but the red wine brings a level of richness to the recipe and I highly recommend it.

Finally, the pickled red onions I serve this with are killer! The acidity of the onions really pairs nicely with the richness of the sauce. Do yourself the favor and try some of these, they’re great on everything.

Step-by-Step

Step 1: Remove steaks from refrigerator and season with salt or your favorite steak rub. Allow to come to room temperature for about an hour.

Step 2: Light grill and set up for direct high heat.

Step 3: In a large skillet over medium-high heat, add vegetable oil and allow to heat for about 90 seconds, then add the mushrooms. Stir mushrooms with a wooden spatula often until they start to brown, about 6-7 minutes.

Step 4: Add 1 tablespoon of butter, minced garlic, and pearl onions, continue mixing for another 5 minutes or until both are browned.

Step 7: Add red wine and stir until reduced by about 1/8. About 5 minutes.

Step 8: Add beef stock and bring back to a low boil.

Step 9: Add sour cream to a medium bowl.

Step 10: Using a ladle or large spoon remove about a cup of broth and slowly whisk it into the sour cream until fully incorporated. This prevents the sour cream from clumping and breaking down if added directly into the pan of warm liquid.

Step 11: Slowly mix the sour cream mixture back into the pan and add browning sauce.

Step 12: Bring to a low simmer over medium-low heat and season to taste with salt and pepper. Add additional 2 tablespoons of butter and thicken with corn starch slurry by slowly whisking in corn starch until desired thickness.

Step 13: Cook noodles according to package directions.

Step 14: While noodles are cooking, place steak directly over high heat on your grill. Grill for a total of about 3 minutes per side, flipping often. Monitor the internal temperature of steak with a reliable meat thermometer and remove when the internal temperature is 125° degrees F.

Step 15: When pasta is desired tenderness, drain and plate. Cover with desired portion of sauce.

Step 16: Slice steaks into thin strips and place on top of sauce-covered pasta. Garnish with parsley and serve with pickled red onions.

Make this recipe:

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A twist on the dinner classic, this grilled steak stroganoff is a delicious family feast.

Course:
Entree, Main Course

Cuisine:
American

Servings: 4

Ingredients

Meat:

214 ozprime grade strip steak

salt or your favorite steak rub

Pasta:

8ozdry tagliatelle pasta

Sauce:

2tbspvegetable oil

12ozbaby bella mushroomscut in half

3tbspbutterdivided

1.5cupsfrozen pearl onionsthawed

1medium shallotthinly sliced

1clovegarlicminced

3sprigsfresh thyme

2cupsbeef stock

Kosher salt and freshly cracked black pepper to taste

2tspWorcestershire sauce

2tspDijon mustard

1cupred wine

1cupsour cream

1tspbrowning sauce

1/4cupfresh parsley leavesminced

Instructions

Remove steaks from refrigerator and season with salt or your favorite steak rub. Allow to come to room temperature for about an hour.

Light grill and set up for direct high heat.

In a large skillet over medium high heat, add vegetable oil, then add the mushrooms. Stir mushrooms with wooden spatula often until they start to brown, about 6-7 minutes.

Add 1 tablespoon of butter, minced garlic, and pearl onions, continue mixing for another 5 minutes or until both are browned.

Add shallots, thyme, and and cook for an additional 2 minutes.

Add Worcestershire sauce, Dijon mustard and stir for 30 seconds.

Add red wine and stir until reduced by about 1/8.

Add beef stock and bring back to a low boil.

Add sour cream to a medium bowl.

Remove about a cup of broth and slowly whisk it into the sour cream until fully incorporated.

Slowly mix the sour cream mixture back into the pan and add browning sauce.

Bring to a low simmer over medium-low heat and season to taste with salt and pepper. Add additional 2 tablespoons of butter and thicken with corn starch slurry by slowly whisking in corn starch until desired thickness.

Cook noodles according to package directions.

While noodles are cooking, place steak directly over high heat on your grill. Grill for a total of about 3 minutes per side, flipping often.

When pasta is desired tenderness, drain and plate. Cover with desired portion of sauce.

Slice steaks into thin strips and place on top of sauce covered pasta. Garnish with parsley and serve with pickled red onions.

ABOUT THE AUTHOR

Matthew Eads is a former US Marine, self-taught gourmet griller, and cookbook author. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matthew has learned the ways of the grill through reading, practical application, and a lot of trial and error. Learn More | Contact Matthew